Celebrate the season with this Festive Stone Fruit Crisp! A warm blend of stone fruits, tart cranberries, and bright citrus is topped with a buttery almond-oat crumble.
Perfect for holiday gatherings, it's easy to make and pairs beautifully with ice cream or yogurt for an indulgent dessert.
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Ingredients
Filling
- Stone fruit (plums, nectarines, and apricots)
- Cranberries
- Sugar
- Honey
- Cornstarch
- Orange
Topping
- All-purpose flour
- Baking soda
- Unsalted butter
- Light brown sugar
- Thick-cut rolled oats
- Sliced almonds
Instructions
Prepare the Fruit
In a large bowl, combine the stone fruit, cranberries, sugar, honey, cornstarch, orange zest, and juice. Stir well to coat.
Transfer the mixture to a 9-by-13-inch baking dish and let it rest for 10 minutes.
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Topping
In a medium bowl, whisk together the flour and baking soda.
Add the cold butter cubes and work them into the flour using your fingers until the mixture resembles coarse crumbs.
Stir in the brown sugar, oats, and sliced almonds until evenly combined.
Bake
Place the baking dish with the fruit into the oven and bake for 20 minutes, or until the fruit begins to soften.
Remove the dish from the oven and sprinkle the topping evenly over the fruit.
Return to the oven and bake for an additional 40 minutes, or until the fruit is bubbling and the topping is golden brown.
Serve
Let the crisp rest for 10 minutes before serving.
Pair with crème brûlée ice cream, eggnog ice cream, vanilla ice cream, or a dollop of yogurt for a festive finish.
Watch how this Festive Stone Fruit Crisp was made
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If you get the chance to try this recipe for Festive Stone Fruit Crisp please drop back and leave us a comment and rating. Each review helps so much! Thank you - Elaine & James
📖 Recipe
Festive Stone Fruit Crisp
Ingredients
Filling
- 4 pounds stone fruit plums, nectarines, and apricots, cut into ½-inch wedges
- 1 cup fresh cranberries
- ¼ cup sugar
- 3 tablespoons honey
- 2 tablespoons cornstarch
- 1 large orange juice plus zest
Topping
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 stick plus 2 tablespoons cold unsalted butter cubed
- ⅔ cup light brown sugar
- 1 cup thick-cut rolled oats
- ½ cup sliced almonds
Instructions
Prepare the Fruit
- In a large bowl, combine the stone fruit, cranberries, sugar, honey, cornstarch, orange zest, and juice. Stir well to coat.
- Transfer the mixture to a 9-by-13-inch baking dish and let it rest for 10 minutes.
Preheat the Oven
- Preheat your oven to 400°F
Prepare the Topping
- In a medium bowl, whisk together the flour and baking soda.
- Add the cold butter cubes and work them into the flour using your fingers until the mixture resembles coarse crumbs.
- Stir in the brown sugar, oats, and sliced almonds until evenly combined.
Bake
- Place the baking dish with the fruit into the oven and bake for 20 minutes, or until the fruit begins to soften.
- Remove the dish from the oven and sprinkle the topping evenly over the fruit.
- Return to the oven and bake for an additional 40 minutes, or until the fruit is bubbling and the topping is golden brown.
Serve
- Let the crisp rest for 10 minutes before serving.
- Pair with crème brûlée ice cream, eggnog ice cream, vanilla ice cream, or a dollop of yogurt for a festive finish.
Rate this Recipe
- If you get the chance to try this recipe we'd love to hear how it turns out! If you try it, please leave us a review or tag us in your photos-your feedback means the world to us!
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